Śniadanie
Fluffy Japanese Soufflé Pancakes
30 minPorcje: 2Nutri-Score C€€
C
30 min
30 minFluffy Japanese Soufflé Pancakes
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butterbroetchen.yt
@butterbroetchen.yt
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Składniki
eggs (separated, whites and yolks kept apart)Inne2 kawałki
whole milkNabiał30 ml
all-purpose flourProdukty zbożowe24 g
baking powderSpiżarnia1 g- vanilla extract (optional)Spiżarnia2,5 ml
lemon juice (optional)Warzywa i owoce2,5 ml
sugarSpiżarnia26 g- oil (for coating the pan)Spiżarnia10 ml
water (for steaming in the pan)Napoje45 ml
na porcję
Wartości odżywcze
155kcal
- Węglowodany
- 16 g
- Białko
- 7 g
- Tłuszcz
- 7 g
czego użyjesz
Przybory
Miska ×2
Trzepaczka
Patelnia
Rękaw cukierniczy
Płyta kuchenna
krok po kroku
Przygotowanie
- Krok 1
Separate the eggs
- Separate the egg whites from the yolks very carefully so that no yolk gets into the egg whites.
- Krok 2
Whip the egg whites
- Add the lemon juice to the egg whites and mix.
- Add the sugar little by little while mixing until stiff peaks form and the whites don't drop out of the bowl even when you turn it overhead.
- Krok 3
Make the yolk batter
- Mix the yolks, milk, vanilla and flour gently until everything is just combined.
- Don't mix too long.
- Krok 4
Fold in the egg whites
- Add a third of the stiff egg whites to the yolk mixture and mix it well.
- Then fold it into the rest of the stiff egg whites, mixing very gently from the sides.
- Krok 5
Heat the pan
- Heat the oil-coated pan on very low heat for a few minutes.
- Krok 6
Form the pancakes
- Fill the mixture into a piping bag and pipe the fluffiest pancakes you ever formed.
- Krok 7
Steam-bake the pancakes
- Add the water to the pan and put the lid on.
- Bake for about 5 minutes, then flip them carefully and bake for another 5 minutes with the lid on.
- Krok 8
Serve
- Serve with just butter or maple syrup and fruits or whatever you like.